THE Caramel Shortbread Brownie
You heard it here a few years ago. It’s been featured in numerous blogs, on t.v. and made thousands smile. An impossibly thin shortbread crust, a slab of salted caramel and one outstanding brownie (thank you, Alice Medrich). The only way to make this better is to sprinkle nuts over the caramel after it sets.Print Recipe Pin Recipe
- 1-1/2 sticks Butter 170g
- 1-1/2 cups Flour 190g
- 1/2 cup Powdered Sugar 60g
- 1/2 cup Heavy cream 100g, warmed up slightly
- 1 cup Sugar 200g
- 1 Tbsp Water 14g
- 1 tsp Lemon juice 4g
- 2 ounces Butter 60g
- 1 large pinch Sea salt
- 1-1/4 sticks Butter 140g
- 1-1/4 cups Sugar 225g
- 3/4 cup Cocoa powder 60g
- 2 Eggs
- 1/2 tsp Salt 2g
- 1/2 cup Flour 65g
- Cream the butter, sugar and flour until the dough just starts to form a ball.
- Line a 10×10″ square pan with parchment paper. We like to cut two pieces and cross them so that there’s a bit of an overhang; this will make getting the brownies out of the pan much easier.
- Press the crust into the bottom of the pan- starting with the corners and making sure everything is covered. It is very thin! Bake at 350 until golden all over. Set aside.
- In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
- Once you have reached the golden caramel stage, slowly (and carefully) add in the cream. Turn the heat back on to medium-low, and stir in the salt.
- Cook over this heat, stirring, for about one minute. The caramel will thicken a bit. Turn off heat and stir in the butter.
- Pour caramel over baked crust (you will have a little extra caramel for your ice cream. Or spoon). Let these sit while you make your brownie batter.
- Melt the butter in a pan. Remove from heat and stir in the sugar and cocoa powder.
- Pour into a medium sized bowl and whisk in the eggs, vanilla (1 tsp, if desired), and salt.
- Fold in the flour. Pour over the caramel and bake for 325 for about 17 minutes, or until just set in the center. Cool for one hour before cutting.